Washing treatment with effective sanitizer is one of the critical steps in ensuring fresh produce safety. This study was to evaluate the efficacy of peracetic acid (PAA; VigorOx® 15 F&V), chlorine-based sanitizers (acidic electrolyzed water [AEO], near neutral electrolyzed water and bleach), lactic acid, and deionized (DI) water to reduce Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium DT104 from fresh produce surfaces. A 5-strain cocktail of E. coli O157:H7, L. monocytogenes, and S. Typhimurium DT104 was separately prepared and used for surface inoculation on produce samples (E. coli O157:H7 on romaine lettuce, lemons, tomatoes, and blueberries; L. monocytogenes on romaine lettuce and cantaloupe; S. Typhimurium DT104 on lemons, tomatoes, cantaloupe, and blueberries). PAA at 45, 85, and 100 mg/L; AEO, NNEO, and bleach at 100 mg/L of free chlorine; lactic acid at 2%; and DI water were used for washing inoculated produce in an automated produce washer for 5 min. In general, PAA at 100 mg/L achieved the highest microbial inactivation of E. coli O157:H7 (lettuce, lemon, tomato, and blueberry at 2.2, 5.7, 5.5, and 6.7 log CFU/g, respectively), S. Typhimurium DT104 (lemon, tomato, cantaloupe, blueberry at 5.4, 6.8, 4.5, and 5.9 log CFU/g, respectively), and L. monocytogenes (lettuce and cantaloupe at 2.4 and 4.4 log CFU/g, respectively). Efficacy of sanitizers on produce with coarse surface (for example, lettuce and cantaloupe) was lower than produce with smooth texture (lemon, tomato, and blueberry). Cross-contamination of E. coli O157:H7 among romaine lettuce heads during simulated retail crisping process was greatly reduced by the application of PAA and NNEO. PRACTICAL APPLICATION NNEO and PAA showed high efficacy in foodborne pathogen removal from fresh produce. Produce surface texture plays an important role in pathogen removal. NNEO and PAA effectively prevented cross-contamination during the crisping process.

中文翻译：

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过氧乙酸灭活新鲜农产品表面食源性病原体的功效

使用有效的消毒剂进行清洗处理是确保新鲜农产品安全的关键步骤之一。本研究旨在评估过氧乙酸 (PAA; VigorOx® 15 F&V)、氯基消毒剂（酸性电解水 [AEO]、近中性电解水和漂白剂）、乳酸和去离子 (DI) 水在减少来自新鲜农产品表面的大肠杆菌 O157:H7、李斯特菌和鼠伤寒沙门氏菌 DT104。分别制备大肠杆菌 O157:H7、单核细胞增生李斯特菌和鼠伤寒沙门氏菌 DT104 的 5 株混合物，并用于农产品样品的表面接种（长叶莴苣、柠檬、西红柿和蓝莓上的大肠杆菌 O157:H7 ; 长叶莴苣和哈密瓜上的单核细胞增生李斯特菌；柠檬、西红柿、哈密瓜和蓝莓上的鼠伤寒沙门氏菌 DT104）。PAA 为 45、85 和 100 mg/L；AEO, NNEO, 以 100 mg/L 的游离氯漂白；乳酸含量为 2%；去离子水用于在自动产品清洗机中清洗接种的产品 5 分钟。一般来说，100 mg/L 的 PAA 对大肠杆菌 O157:H7（生菜、柠檬、番茄和蓝莓分别为 2.2、5.7、5.5 和 6.7 log CFU/g）、鼠伤寒沙门氏菌的微生物灭活率最高DT104（柠檬、番茄、哈密瓜、蓝莓分别为 5.4、6.8、4.5 和 5.9 log CFU/g）和 L. monocytogenes（生菜和哈密瓜分别为 2.4 和 4.4 log CFU/g）。消毒剂对表面粗糙的农产品（例如生菜和哈密瓜）的功效低于质地光滑的农产品（柠檬、番茄和蓝莓）。大肠杆菌 O157 的交叉污染：PAA和NNEO的应用大大降低了模拟零售脆化过程中长叶莴苣头中的H7。实际应用 NNEO 和 PAA 在去除新鲜农产品中的食源性病原体方面表现出高效。产生表面纹理在病原体去除中起着重要作用。NNEO 和 PAA 有效防止了酥脆过程中的交叉污染。